Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Chickpea Salad
Yield
3 servings
Prep time
Cook time
0 minutes
Total time
Mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise. I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Recipe is lightly adapted from The Oh She Glows Cookbook.
Ingredients
- 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup finely chopped dill pickle
- 1/4 cup finely chopped red bell pepper
- 3 tablespoons (45 mL) store-bought or homemade vegan mayonnaise
- 1 garlic clove, minced
- 1 1/2 teaspoons (7.5 mL) yellow mustard
- 2 teaspoons minced fresh dill (optional)
- 1 1/2 to 3 teaspoons (7.5 to 15 mL) fresh lemon juice, to taste
- 1/4 teaspoon fine sea salt, or to taste
- Freshly ground black pepper
Directions
- In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
- Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
- Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
- Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!
Tip:
- If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise. Vegenaise makes a great soy-free version.
This is such an amazing recipe. I had a chickpea salad sandwich from my local coffee shop and was immediately hooked, so I’ve been scouring the internet for a recipe that comes close. This one takes the cake! An amazing staple to have for lunchtime.
Love this recipe so much! Absolutely answers my tuna salad cravings which used to be one of my favorites. Even my husband loves it and he hates tuna salad and celery. Only thing I do differently is use capers and add some caper juice instead of pickles. so so so yum
I’m in high school, and I make this so often for lunch! It’s amazing on sandwiches, crackers, salads, or even just on its own. Even my (non-vegan) mom loves it! I’d highly recommend this recipe for anybody.
My daughter made this for dinner last night! Sooo good!
Super heathy and very filling! Thanks beans!
So, so good. You won’t want to share.
In love with this recipe! This versatile salad has become a regular at our house. It’s one of those you can change up the ingredients to change the flavor. My non-vegan BF loves taking this to work for lunch.
I have a friend that just had a baby and wanted to drop this off with some pita pockets for a quick easy lunch. Do you think the chick peas are okay for breastfeeding or will it upset the baby’s tummy?
Hey April, That’s such a sweet idea! It really depends on the baby whether he or she will be bothered by the beans. My two always seemed to be (but then again, it could’ve been due to other factors, too!). Your friend could always try it out and see how it goes, or you could swap the chickpeas for more veggies…or healthy seeds like roasted pepita seeds + hemp hearts?
My favorite recipe from here! So easy and so delicious!
Thank you for this amazing recipe. Being from Phoenix I had to add a little southwest “flava”, so I added jalapeños and cilantro and a pinch of Cumin. I was missing the ocean flavor that tuna has,(I was thinking Baja Mexico) so when I assembled the sandwich I added several sheets of Trader Joes roasted seaweed. Wow, that adds some minerals and that seafood taste while still staying plant based. Enjoyed every morsel. Thanks again!
Thanks for sharing those great recipe tweaks, Nan! I bet the result was delicious. :)
Your website is not working for printing the actual recipe on your site. When I click on the print icon next to the recipe it takes me to a blank page with a few headers on the left and no way of printing the recipe. I love the chickpea salad! Thanks for the great recipes!
Hey Lori, Thanks for letting us know! I just tried printing a few recipes and they worked on my end. Would you be able to tell me which website browser you’re using? And thanks for the chickpea salad love, too! :)
I’m having the same issue as Lori (using Chrome)
How long can this stay stored in the refrigerator for?
Hi Dee, It should keep in an airtight container in the fridge for 3 to 4 days. Hope this helps!
This might be an odd question but can you taste the mustard? We don’t have allergies to it, just don’t like the taste. Thank you ?
Hi Lisa, Not an odd question at all! I personally find that the mustard just adds a nice, subtle ‘tang’ to the chickpea salad, but that the salad doesn’t taste OF mustard. The mustard just adds another flavour dimension to it. If you’re still concerned, though, feel free to reduce the amount you use, or omit altogether!
Thanks so much, I’ll give it a try.
THIS IS DELICIOUS!!!!!! YUM!!!!
I just made this today, and it’s amazing! I just became a vegan recently (because of major food allergies), and I’m so impressed with the flavor in this. Lots of chickpea recipes are meh, but this one is delicious. Searching now for something for dinner. Thank you!
I’m glad to hear you enjoyed it, Mari! If you try another recipe of mine soon, I hope it’s an equally big hit.
I’ve been making this salad for a few years. i never get tired of it!
This recipe is amazing! Love it on top of sweet potato toast!!!
I love this recipe & I cannot wait for lunch tomorrow!!
This is outstanding.
This is amazing ! So fresh and delicious tasting . My kiddos love it .
Delicious!
Thank you Joyce! Glad to hear you enjoyed it :)
Absolutely delicious!!